Chicken Salad With Herbs And Aleppo Pepper Recipes

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CHICKEN SALAD WITH HERBS AND ALEPPO PEPPER



CHICKEN SALAD WITH HERBS AND ALEPPO PEPPER image

Categories     Salad     Chicken

Yield 8 servings

Number Of Ingredients 15

•6 garlic cloves, crushed
•2 teaspoons kosher salt plus more
•1 tablespoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
•4 tablespoonsred wine vinegar, divided
•4 tablespoons plus 1/2 cup olive oil, divided
• 3 tablespoons chopped fresh oregano, divided
• Freshly ground black pepper
• 13 1/2-4- pound chicken, cut into quarters
• 26-inch pita breads, split
• 1 1/2 teaspoons za'atar
•1/2 cup chopped fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice
• 4 cups baby lettuce leaves, or 1 head of Bibb lettuce, leaves torn
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves with tender stems

Steps:

  • • Using a large knife, chop 4 garlic cloves; sprinkle with 2 teaspoons kosher salt and mash to a paste using the side of the knife blade. Transfer to a small bowl and whisk in Aleppo pepper, 3 tablespoons vinegar, 2 tablespoons oil, and 2 tablespoons oregano; season marinade with black pepper. Place chicken in a resealable plastic bag; add marinade, seal bag, and turn to coat. Chill at least 2 hours or up to 12 hours. • Place a rack in middle of oven and preheat to 400°. Remove chicken pieces from marinade, season with salt and pepper, and place on a wire rack set inside a large rimmed baking sheet. Roast until golden brown and cooked through and an instant-read thermometer registers 165° when inserted in the thickest part of thigh, 30-40 minutes. Let stand until cool enough to handle. • Meanwhile, place pita bread halves, cut side up, on another large rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with za'atar, and season with salt. Bake until browned and crisp, 5-8 minutes. Let cool; break into bite-size pieces. • Pull chicken meat from bones and cut into bite-size pieces; discard skin and bones. Place meat in a large bowl. Scrape in any juices from baking sheet and toss to combine. • Combine parsley, lemon juice, and remaining 2 garlic cloves, 1 tablespoon vinegar, and 1 tablespoon oregano in a small bowl. Gradually whisk in remaining 1/2 cup oil; season with salt and pepper. Let vinaigrette stand 30 minutes; discard garlic. • Add pita chips, lettuce, mint, and cilantro to bowl with chicken; drizzle salad with vinaigrette and toss to coat. • DO AHEAD: Pita chips and dressing can be made 2 days ahead. Chicken can be roasted and cut into pieces 1 day ahead. Cover and chill chicken and dressing separately. Store pita chips airtight at room temperature.

CHICKEN SALAD WITH FRESH HERBS



Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

HERBED-CHICKEN SALAD



Herbed-Chicken Salad image

Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

1 Granny Smith apple, chopped
1 Tbsp. lemon juice
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 pkg. (2 oz.) slivered almonds, toasted
2 stalks celery, chopped
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. ground thyme
1/8 tsp. each black pepper, garlic powder, ground sage, dried oregano leaves and dried rosemary leaves

Steps:

  • Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
  • Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

TURKISH CHICKEN KEBABS WITH ALEPPO PEPPER



Turkish Chicken Kebabs With Aleppo Pepper image

This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.

Provided by BakinBaby

Categories     Chicken Thigh & Leg

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons aleppo pepper
1 cup Greek yogurt (or regular american yogurt)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon black pepper
6 garlic cloves (minced)
2 lemons (1-thinly sliced & 1 cut in wedges)
2 1/4 lbs chicken thighs (bonless, cut into 1 1/2-inch pieces)

Steps:

  • MixAleppo peppers with 1 T. warm wter, let stand about 5 min, mix into a paste.
  • Combine yogurt,olive oil, red wine vinegar,tomato paste, 2 teaspoons kosher salt and 1 teaspoons black pepper in a bowl, stir in Aleppo paste, then sitr in garlic and lemon slices; reserve about 1/3 cup of marinade to glaze kabobs with during grill time, then stir in chicken; cover and chill at least 15-30 minutes.
  • Remove chicken from marinade, discard marinade.
  • Place chicken on skewers and grill,baste with reserved marinade, grill until golden brown and cooked through, Turn skewers occasionally 10-12 minute total.

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